Boston Creme Pie Crepes
June 2018
Ingredients
To make filling:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1 1/2 cups milk
- 4 egg whites
- 1 tsp. vanilla extract
- 1/2 cup heavy whipping cream
To make crepe batter:
- 1 1/2 cups milk
- 4 eggs
- 1/2 tsp. vanilla extract
- 1 cup flour
- 1 1/2 tsp. sugar
- 1/8 tsp. salt
- 8 tsp. butter
Instructions
- For filling, in saucepan mix milk, sugar, cornstarch and salt over medium heat. Stir until thickens. Pour 1/3 of sugar mixture into egg whites and stir, return to saucepan and heat for 1 minute. Remove saucepan from heat and pour in vanilla. Transfer filling to medium bowl, cover and press plastic wrap to the top of the mixture. Refrigerate 1-2 hours. Whip heavy whipping cream until stiff peaks are formed. Fold into the filling mixture.
- For crepes, whisk milk and eggs. Combine flour, sugar and salt then add to milk mixture. Refrigerate 1 hour. Coat pan with butter. Pour about 2 Tbs. of batter into pan. Lift and move pan around to coat with batter. Cook batter until top looks dry then flip and then transfer to plate. Spoon or pipe filling down center of crepe and fold over. Drizzle with your favorite chocolate sauce; serve immediately.
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